Easy Hungarian Stuffed Peppers

white bowl of stuffed peppers in tomato sauce on a cement countertop

Easy Hungarian Stuffed Peppers

An easy and authentic Hungarian Stuffed Peppers recipe that will knock your socks off. So much better than the typical American variety using bell peppers, but just as simple to throw together.

Prep Time 15

Cook Time 1

Total Time 1 15

Makes

Calories 154kcal

Author Pretty Providence

Ingredients

2 Bags Sweet Mini Peppers
1 Pound Ground Beef You can also do half ground beef half ground pork.
1 Small Onion Chopped
1 Clove Garlic Diced
½ Cup Uncooked Rice Rinsed
1 Egg
1 Teaspoon Paprika
Salt and Pepper To Taste

For The Sauce

24 Ounces Tomato Sauce
1 Cup Water
2 Tablespoons Sugar

Instructions

Wash your peppers. Cut the tops off and cut out the seeds.
Mix your hamburger, onion, garlic, uncooked rice, egg, Paprika and salt and pepper in a bowl and stuff into hollowed out peppers and put them in a large pot.
If you have extra meat mixture left over, roll them into meatballs and throw them in the pot as well.
Mix together your sauce and pour over stuffed peppers and meatballs. Cook on medium high until sauce starts to boil. Reduce heat to low and cover pan with a lid. Let simmer for one hour or until peppers are soft and meat mixture is cooked through.

Notes

Bell peppers will not work. They are too big and too thick. They don't cook right and the proportions are wrong. The peppers I used were from Costco and the bag said "vine sweet mini peppers" you basically just want peppers that are longer rather than fatter. The peppers they use in Hungary are called Hungarian yellow wax peppers, but we have never found them in the U.S.
If you don't like Paprika you can substitute Italian seasoning.
Serve with french bread or a green salad.

Nutrition